2017 Choctoberfest Don’t Judge Me Mondays: Crypt Cocoa
Welcome to this special edition of Don’t Judge Me Mondays!
Today is one of my favorite days of the year, because it is the official start of #Choctoberfest. This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor Imperial Sugar and the other sponsors listed below.
Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.
You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:
- $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
- 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
- 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean’s
- 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen
This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget.
Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean’s products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.
Along with chocolate, one of my favorite flavors is licorice. I know it’s not for everyone, but I love it! My husband, Derek, is not a fan and jokingly says that licorice tastes like “death and broken dreams”. Since we are now in hot cocoa season, I’ve decided to make a licorice flavored boozy cocoa! The licorice flavor will be coming from Sambuca. If you just want a dark hot cocoa without the licorice flavor, you could use cinnamon whiskey or Kahlua. Both of these flavors would go well with cocoa.
Let’s get to it!
Because we’re just a few weeks from Halloween, I thought it would be fun to make some spooky decorations for this cocoa, white chocolate cobwebs. You can put it on top of your mug of cocoa and then it will melt right in. Yum!
To make the webs start by melting the white chocolate in a double boiler. Set that aside and get out a piping bag or small Ziploc bag. Cut off just the tip of the bag or use the finest tip on your piping bag you have. Now lay out a large sheet of parchment paper.
Pipe about eight lines to make the starting grid for your web, almost like the shape of an asterisk.
Now pipe circles or lines between the grid lines to complete the web. Chill your webs in the fridge to harden up.
Now onto the cocoa! Whisk together your cocoa powder, sugar and milk in a small sauce pan. I used this midnight cocoa which is really rich and dark. If you can’t find that, just use the darkest unsweetened cocoa powder you can find.
Put the pan on medium heat and cook about five minutes until it starts bubble.
Take it off the heat and add the Sambuca. You should be able to find Sambuca in the liqueurs section of most liquor stores. It’s thick and syrupy with that lovely anise flavor.
Now pour into your mugs. This recipe will make two large mugs of cocoa.
Top with your white chocolate webs and enjoy it melting into the cocoa.
Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week:
The PinterTest Kitchen ♥ Fix Me a Little Lunch ♥ Savory Moments ♥ Crumbs in my Mustachio ♥ House of Nash Eats ♥ Bake It With Love ♥ That Recipe ♥ Hardly A Goddess ♥ Cooking With Carlee ♥ A Kitchen Hoor’s Adventures ♥ Body Rebooted ♥ Cindy’s Recipes and Writings ♥ The Redhead Baker ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Sweet Coralice ♥ Seduction in The Kitchen ♥ Cooks&Books&Recipes ♥ Everyday Eileen ♥ Under My Apple Tree ♥ Family Around The Table ♥ Bottom Left of the Mitten ♥ The Spiffy Cookie ♥ Fairyburger ♥ Join Us, Pull up a Chair ♥ Jonesin’ For Taste ♥ Jane’s Adventures in Dinner ♥ Take Two Tapas ♥ Jennifer Bakes ♥ The Unlikely Baker ♥ Hostess At Heart ♥ Karen’s Kitchen Stories ♥ Kate’s Recipe Box ♥ Kelly Lynns Sweets and Treats ♥ Wildflour’s Cottage Kitchen ♥ Chocolate Slopes ♥ Little House Big Alaska ♥ Makes, Bakes and Decor ♥ 2 Cookin Mamas ♥ That Skinny Chick Can Bake ♥ Books n’ Cooks ♥ Mildly Meandering ♥ Living Ideas ♥ Restless Chipotle ♥ Get the Good Stuff! ♥ The Weekday Gourmet ♥ An Affair from the Heart ♥ West Via Midwest ♥ Cookie Dough and Oven Mitt ♥ The Bitter Side of Sweet ♥ Cookaholic Wife ♥ Daily Dish Recipes ♥ For the Love of Food ♥ The Saucy Southerner ♥ Cook’s Hideout ♥ By the Pounds ♥ Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota ♥ Sarah Cooks the Books ♥ Chef Sarah Elizabeth ♥ Fantastical Sharing of Recipes ♥ Sarah’s Bake Studio ♥ The Pajama Chef ♥ Frankly Entertaining ♥ Long Distance Baking ♥ Palatable Pastime ♥ The Freshman Cook ♥ The Food Hunter’s Guide to Cuisine ♥ A Day in the Life on the Farm ♥ Wendy Polisi ♥ Tampa Cake Girl ♥ My Southern Sweet Tooth ♥ Canning and Cooking at Home ♥ Full Belly Sisters ♥ SuperSizeGuy.com ♥ Our Good Life ♥ Life Jolie
- 2 1/2 cups milk
- 6 tablespoons unsweetened cocoa
- 3 tablespoons sugar
- 2 ounces Sambuca
- 4 ounces white chocolate
- Melt the white chocolate in a double boiler.
- Put the melted white chocolate in a piping bag and lay out a large sheet of parchment paper. Pipe about eight lines to make the starting grid for your web, like an asterisk. Now pipe circles or lines between the grid lines to complete the web. Repeat to make more cobwebs. Chill in the fridge.
- Whisk together cocoa powder, sugar and milk in a small sauce pan.
- Put on medium heat and cook about five minutes until it starts bubble.
- Take off the heat and add the Sambuca.
- Pour into your mugs and top with your white chocolate webs.